Magic Chef TIME SAVOR RANGE Manual page 45

No-cook NoddIe Lasagna
to l l .go. d aliansausageorgro. d bee No-cook Noodle Lasagna
crumbled
8 ozfreshmushrooms,slieed(3 cups) In6-quartDutchoven, combinesausage, mushrooms, onion
1 smallonion, chopped(l/2cupJ and garlic.Cook over medium-high heat until sausage is no
2 clovesgarlic, m inced ]ongerpink, stirringfrequentlyDrain.Stirintomatoes, tomato
2 cal_(I41/2oz each)diced tomames, u ndrained sauce,oregano, sugar, basil, salt, pepperandbayleal_Bringtoboil
over medium-high heat. Reduce heat to low.Simmer for 10 rain-
2 cans(8oaeach)tomatosauce utes. Removeffomheat. Removebaylea(Setsauceaside.
1 teaspoondriedoreganoleaves
1 teaspoonsugar inmediummixingb°wl'c°mbineric°tta'l/4cupParmesan
cheese, the egg and parsley Set aside.In bottom of 13 x 9-inch
_/2 reaspoondried basilleaves metal baking pan, evenly spread 1i/2cups sauce. Arrange
*/2 teaspoon salt 3 uncooked noodles over sauce, pressing noodles down gently
I/4 teaspoonpepper intosauce. Layerhalfthericottamixture, 2/_cupmozzarella,
I bayleaf and one third ofremaining sauce. Repeat layers once. Top with
I comainer(15oaJricottacheese remaining 3 noodles and remaining sauce (be sure to completely
92 cupgratedParmesancheese,diuided covernoodleswithsauce).Placehsagnainovenonrack
I egg position #3.
2 tablespoons choppedfresh parsleyor 2 teaspoons Speed Cook Method: Set SPEED COOK 1 for 39 minutes.
driedparsIey leaves Bake for 30 to 35 minutes, or until fork passes easily through
9 uncookedlasagnanoodles noodles. Sprinkle remaining 2/3cup mozzarella and I/4cup
2 cupsshreddedmozzarellacheesgdivided Parmesan cheese evenly over lasagna. Continue baking for addi
tiona[ 2 to 4 minutes, or until cheese is melted.
Conventional Method_ Heat oven to 350 ° EPrepare as direct-
2 I
ed, except sprinkle remaining /3 cup mozzarella and/4 cup
Parmesan cheese over lasagna before baking. Cover with foil.
Variatiom Zucchini Lasagna= Bake for 30 minutes. Remove foil.Bake for additional 15 to 20
Omit sausage. Add 2 tablespoons olive oil and 4 minutes, or until edges are bubbly and cheese is golden brown.
cups thinly sliced zucchini (I/8-inch slices).In 6- 12 servings
quart Dutch oven, combine mushrooms, onion,
oil and garlic. Cook over medium-high heat until PerServing: Exchanges:
C_lorie_: 280 Choles_Broh 6grog, 1Starch/Bread
mushrooms are golden brown, stirring frequently.
Protein: 19g. Sodium: 830g. 2 Meat/MediumFat
Drain. Continue as directed, except layer halfthe Total Carbohydrate: 22g. Calcium: 320mg 1Vegetable
TotalFat: 13g. .5 Fat
zucchini slices over each of the first two layers of
noodles before adding the ricotta mixture.
1;